ISO certification-the catering industry should pay attention to the following points when doing ISO9111 certification:

first, judging the standard menu is of little significance to standardizing the cooking. The reason is that it is impossible to measure the ingredients one by one before cooking. In this regard, the author has different views. Because catering production is manual labor, its working effect is not the same because of the different age, gender, personality and work experience of employees. Due to the influence of emotions, time and other factors, the same employee will also have differences in work quality. Therefore, formulating standard dishes, making clear all kinds of raw materials, auxiliary materials and quantities needed for dish production, as well as operation methods, plate loading instruments and other necessary information can provide basic basis for dish production, thus reducing the quality difference of manual labor to the bottom and ensuring product quality. In addition, production according to standard recipes is also beneficial to yield control and production coordination. In time, it is unrealistic to ask the chef to measure the feeding one by one, but catering enterprises can put it forward to the chef as a skill. Through skill evaluation and on-the-job training, the chef's spoonfuls become a kind of weighing. Therefore, the establishment of standard recipes by catering enterprises plays a positive role in ensuring the quality of dishes, which should be paid attention to when implementing the standards.

2. Is there a design and development process in catering enterprises? Some people think that there is no design and development process in catering enterprises, and the development of new dishes can be controlled according to the requirements of ISO9111： 2118 standard 7.1 "Planning of product realization". This is not appropriate. Article 3.4.4 of ISO 9111: 2118 standard points out that "design and development are a set of processes that transform requirements into specified characteristics or specifications of products, processes or systems." The process of introducing new dishes by catering enterprises generally includes consumer investigation, identification and request, trial production, tasting, consultation and confirmation. When necessary, it has to go through the process of trial sale, review, verification and confirmation. Therefore, the production of new dishes in catering enterprises has the characteristics of design and development, which should be controlled by the requirements of ISO 9111: 2118 standard 7.3 "Design and development". It has also been suggested that the requirements for customers to adjust their tastes when ordering food (such as not being too spicy) should be controlled as the requirements of 7.3 "Design and Development". This is unnecessary. For such requirements of customers, waiters can communicate with customers and confirm them, and chefs can review and implement them as long as they can win customers' satisfaction.

third, the problem of customer property Some people think that the items carried by customers belong to the customer property of catering enterprises. The author thinks it is inappropriate. 7.5.4 "Customer Property" clearly states that "the organization shall take good care of the customer property under the control of the organization or used by the organization". Therefore, only the items that customers give to catering enterprises for preservation should be controlled as customer property. The service personnel of catering enterprises have the obligation to pay attention to and take care of the articles carried by customers, but if they are controlled as customers' property, it will increase the unnecessary burden and risk of enterprises.